Separate the jelly into cubes and place into a bowl. Add 285ml of boiling water and stir until dissolved.
Add the frozen fruit to the jelly and keep at room temperature.
Cut the first slice of bread into a round and place in the base of the bowl. Cut the remainder of the bread into triangles.
Dip the bread triangles into the jelly and place around the sides of the bowl.
Spoon the remaining fruit mixture into the bowl and top with slices of bread, using any off cuts to fill gaps.
Place a small plate on top and weigh down, a tin can is ideal to use.
Put in the fridge to set.
Separate the jelly into cubes and place into a bowl. Add 285ml of boiling water and stir until dissolved.
Add the frozen fruit to the jelly and keep at room temperature.
Cut the first slice of bread into a round and place in the base of the bowl. Cut the remainder of the bread into triangles.
Dip the bread triangles into the jelly and place around the sides of the bowl.
Spoon the remaining fruit mixture into the bowl and top with slices of bread, using any off cuts to fill gaps.
Place a small plate on top and weigh down, a tin can is ideal to use.
Put in the fridge to set.
